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Warm, gooey, soft homemade cinnamon rolls with a sweet and creamy frosting that melts deliciously into them… oh my.
Update: This was originally posted in 2015, and has been updated with some prettier pictures. Some original shots remain. 10 points for guessing which ones those are!!
I love some baking cinnamon rolls. I have made many recipes for these, and have never posted one before, because, I had never found cinnamon roll recipe in my experiments. And now I have. Have a seat.
I make the dough in my bread machine on a Saturday morning, which is awesome because the work is taken out of it, and I am free to chase small boys around, attempting to minimize the carnage that is our living room these days. Of course, I failed on THAT… but, whatever, let’s talk cinnamon rolls!
These are so easy to make, seriously. Once you get the dough handling down pat, you simply pour on some melted butter, and some brown sugar and cinnamon, roll ’em up, cut em, rise em and bake em. Then cover em with a really easy to make cream cheese frosting.
Drooling yet? I am, and I’m just typing.
My children LOVE these. They hang about us with mouths open waiting to be given some. I personally think we share way too much with them, and we need to stop that…
I know not everyone has a bread machine, so I have included directions using a stand mixer and dough hook.
Ingredients:
Dough
- 1 cup warm milk 110 degrees F/45 degrees C
- 2 eggs room temperature
- 1/3 cup butter melted
- 4 1/2 cups bread flour
- 1 tsp salt
- 1/2 cup sugar
- 2 1/2 tsp bread machine yeast
Filling
- 1 cup dark brown sugar packed
- 2 1/2 Tbs ground cinnamon
- 1/3 cup butter softened
Frosting
- 3 oz cream cheese softened
- 1/4 cup butter softened
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1 Tbs milk
How to make Cinnamon Rolls
Bread Machine Instructions:
- Place dough ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- After the dough cycle is done, turn it out onto a lightly floured surface, cover and let rest for 10 minutes – this is an important step, don’t skip!
- In a small bowl, combine brown sugar and cinnamon.
- Roll dough into a 16×21-inch rectangle.
- Spread dough with butter and sprinkle evenly with sugar/cinnamon mixture.
- Roll up dough and cut into 12 rolls. I use (plain, unflavored) dental floss to do this.
- Place a piece of dental floss under the rolled dough, 1 inch from the end. Bring the floss up around the dough and cross it over the top, cutting through the dough and filling. Repeat at 1-inch intervals.
- Place rolls in a lightly greased 9×13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. While the rolls are rising, preheat oven to 400 degrees F.
- Bake rolls in the preheated oven until golden brown, about 15 minutes.
- While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla, salt and milk.
- Spread frosting on warm rolls before serving.
Stand Mixer/Dough Hook instructions:
- Combine milk and sugar in a bowl, and put in microwave until the temp is reached (it’s supposed to be lukewarm, not hot).
- Sprinkle yeast over the surface, and let it sit for 5-10 minutes until foamy.
- (Tiny bubbles should begin to appear on the surface or around the edge of the container and it should start to smell yeasty).
- Add the yeast mixture to the bowl of your stand mixer with the dough hook attached.
- Add the flour, salt, eggs and butter and knead the dough for 8-10 minutes. It should form a ball, and be relatively smooth.
- Place dough in a greased bowl and cover with a kitchen towel.
- Let sit in a warm place, until doubled in size (about an hour). Punch down – follow from Step 2 above)
(these are the original process pics – I’ll update… one day – but these show you what each stage should look like)
Cinnamon Roll Icing Recipe
- Using an electric mixer, beat together cream cheese, butter, confectioners’ sugar, vanilla, salt and milk. Add more milk or sugar depending on desired consistency.
- Spread frosting on warm rolls before serving.
FAQs and Kylee’s Notes
- You may use all-purpose flour in this recipe, but bread flour has a high gluten content, making the dough stretchy and soft.
- If you prefer – instead of melting the butter for the filling, you can use softened butter and spread it evenly over the dough before topping with the brown sugar/cinnamon mixture.
- MORE BREAKFAST RECIPES:
- Bacon Sausage Breakfast Sliders – a batch of these breakfast sliders is JUST the thing for the weekend. Breakfast YOUR way with bacon, sausage, egg, and cheese in a soft bun, brushed with garlic-butter… yes, please!
- Easy Blueberry Waffles from Scratch – These waffles are light and fluffy and golden brown – and take just a few minutes to whip up. You can have 4 Belgian sized waffles in about 15 minutes! DIG IN!!
- Vanilla Maple Baked French Toast – Delightfully flavored french toast, topped with a sweet/nutty/crunchy topping, be warned – you will get addicted!!
- Salted Caramel Rolls from Tornadough Alli – these are a surefire hit at the table. Sweet and salty makes this the perfect morning treat.
- All Breakfast Recipes
- All Bread Recipes
If you have tried this recipe or any other recipe on Kylee Cooks, leave a comment and rating – I truly love to hear from you!
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The Best Cinnamon Rolls Ever
Ingredients
Dough
- 1 cup warm milk (110 degrees F/45 degrees C)
- 2 eggs (room temperature)
- 1/3 cup butter (melted)
- 4 1/2 cups bread flour
- 1 tsp salt
- 1/2 cup granulated white sugar
- 2 1/2 tsp bread machine yeast
Filling
- 1 cup dark brown sugar (packed)
- 2 1/2 Tbs cinnamon
- 1/3 cup butter (softened)
Frosting
- 3 oz cream cheese (softened)
- 1/4 cup butter (softened)
- 1 1/2 cups powdered sugar
- 1/2 tsp vanilla extract
- 1/8 tsp salt
- 1 Tbs milk
Directions
Make the dough
- Combine milk and sugar in a bowl, and put in microwave until the temp is reached (it’s supposed to be lukewarm – 114 degrees).
- Sprinkle yeast over the surface, and let it sit for 5-10 minutes until foamy.
- (Tiny bubbles should begin to appear on the surface or around the edge of the container and it should start to smell yeasty).
- Add the yeast mixture to the bowl of your stand mixer with the dough hook attached.
- Add the flour, salt, eggs and butter and knead the dough for 8-10 minutes. It should form a ball and be relatively smooth.
First Rise
- Place dough in a greased bowl and cover with a kitchen towel.
- Let sit in a warm place, until doubled in size (about an hour).
- Punch down, and turn out onto a lightly floured surface, cover and let rest for 10 minutes while you make the filling
- Make the filling
- In a small bowl, combine brown sugar and cinnamon.
Assemble
- Roll dough into a 16×21-inch rectangle.
- Spread dough with butter and sprinkle evenly with sugar/cinnamon mixture.
- Roll up dough and cut into 12 rolls. I use (plain, unflavored) dental floss to do this.
- Place a piece of dental floss under the rolled dough, 1 inch from the end. Bring the floss up around the dough and cross it over the top, cutting through the dough and filling. Repeat at 1-inch intervals.
- Place rolls in a lightly greased 9×13 inch baking pan.
Second Rise
- Cover and let rise until nearly doubled, about 30 minutes. While the rolls are rising, preheat oven to 400 degrees F.
Bake
- Bake rolls in the preheated oven until golden brown, about 15 minutes.
Frost
- While rolls are baking, beat together cream cheese, butter, powdered sugar, vanilla, salt and milk.
- Spread frosting on warm rolls before serving.
Notes
Place dough ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
After the dough cycle is done, punch down, and turn out onto a floured surface, cover and rest 10 minute. Continue from the “Make the filling” step.
Nutrition
Disclaimer
Nutritional information is an estimate and provided to you as a courtesy. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
Danielle says
I didn’t even realize how much I want cinnamon rolls until I have stumbled upon this extra deliciuos recipe of yours. I mean, these cinnamon rolls look like it is nobody’s business! Can’t wait to try them.
Leanne - Crumb Top Baking says
These actually look like the best homemade cinnamon rolls ever! That close up shot and the creamy frosting just lured me right in! I’m wishing I had a batch of these lined up for breakfast tomorrow! What a treat that would be!
Byron E Thomas says
Remember when I posted hamburger helper and then you did too? I was about to say that I posted cinnamon rolls and then you did too, but I saw that these were from a while ago. 🙂 Now, what do I get for knowing which photos were older? Ha! As always, these look just as delicious and incredible as everything you bake!
Leslie says
I’m a huge sucker for cinnamon rolls…so much in fact that I usually shy away from them because they are so problematic for me. Your recipe is seriously pulling on my taste buds! I have got to try this!!!!
Kate says
Cream cheese frosting it’s the only way to go with cinnamon rolls.
Ramona says
Oh yes, bring these on – my kids were asking the other day for some cinnamon rolls – what a perfect timing! Will save the recipe and make these beauties this coming weekend! They look a real treat, I cannot wait ! Thanks for the recipe and for sharing.